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Southern Pulled Pork Recipe

Southern Pulled Pork Recipe photo by Taste of Home

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With molasses and brown sugar, this sweet and tangy pork takes just a few minutes of prep and offers plenty of hands-free time. It’s even more rewarding with yummy sweet potatoes. —Katie Grady, West Boylston, Massachusetts

This recipe is:

Diabetic Friendly

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Southern Pulled Pork Recipe

Prep: 20 min. Cook: 6-1/4 hours

Yield: 10 Servings

20 375 395

Ingredients

1 boneless pork shoulder butt roast (3 pounds)
1/3 cup spicy brown mustard
1/3 cup molasses
1/4 cup packed brown sugar
1-1/2 teaspoons soy sauce
1 tablespoon cornstarch
1/4 cup cold water
Baked sweet potatoes, optional

Directions

Cut roast in half; place in a 3- or 4-qt. slow cooker. In a small bowl, combine the mustard, molasses, brown sugar and soy sauce; pour over roast.
Cover and cook on low for 6-8 hours or until meat is tender.
Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
Shred meat with two forks; return to the slow cooker. Stir in gravy. Cover and cook 15 minutes longer or until heated through. Serve with sweet potatoes if desired. Yield: 10 servings.

Nutritional Facts 1/2 cup (calculated without potatoes) equals 282 calories, 14 g fat (5 g saturated fat), 81 mg cholesterol, 240 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.

Originally published as Southern Pulled Pork in Simple & Delicious February/March 2011, p47

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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Reviews for Southern Pulled Pork

Southern Pulled Pork

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Reviewed on Jul. 08, 2012 by grandmastouch

We love pulled pork so I thought I would try this recipe. It was delicious. My only suggestion for future is to make more sauce so there will be more gravy. the flavor was exactly right, just wanted more of it.

Reviewed on Jul. 05, 2012 by joybear1

Family loved it!

Reviewed on Dec. 20, 2011 by scrapo

Very Yummy! Just used a pork tenderloin instead & still turned out great!

Reviewed on Mar. 13, 2011 by ncpdoug

Outstanding flavor, great recipe!

Reviewed on Mar. 09, 2011 by TSRatliff

Excellent! The only change I'll do for next time is add a bit more brown sugar. I added some on top of my potato and meat and it was great though. I also froze half and am looking forward to having that meal too!

Reviewed on Feb. 15, 2011 by darrnic

My family enjoyed this recipe. It was flavorful and very good. It is good reheated as leftovers as well.